Do you need a fun fall cupcake recipe? You’ve come to the right place! These scarecrow cupcakes are sure to bring the smiles at your holiday party or for the thanksgiving table! Even school parties would be an excellent spot for these adorably tasty scarecrows! This recipe is also perfect for a fun, DIY, edible, craft that everyone can help make! There are lots of parts and everyone could have a station, or let everyone make their own scarecrow and compare before they get eaten up!
Butter cake ingredients:
1 1/2 C flour
1/2 tsp salt
2 tsp baking powder
1/2 C butter, room temperature
1 C white sugar
2 eggs, room temperature
1 tsp vanilla
3/4 C milk, room temperature
1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
1 bag of candy corn
Royal Icing Ingredients:
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Black gel food coloring
Preheat oven to 350 degrees. Put paper liners into the cupcake pan.
Combine the flour, salt, and baking powder. Whisk to blend.
Using an electric mixer beat butter and white sugar until light and fluffy.
Add eggs one at a time, beat after each addition. Next you will need to stir in the vanilla.
Gradually add half of the dry ingredients to the creamed mixture alternately with the milk.
Stir all ingredients just until just blended
Using a medium ice cream scoop. scoop the batter into lined cupcake pan.
Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
Allow to cool in the cupcake pan for 10 minutes.
Transfer to a wire rack to cool completely before frosting.
Cream the butter and powder sugar until it looks light and creamy.
If it doesn’t cream add several drops of the heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
Add more powder sugar 1/2 C at a time – mix well.
Test to make sure that the frosting can make and hold a stiff peak.
If ready scoop the frosting into a pastry bag with a large tip.(13 inch)
Twist the open end of the pastry bag to push the frosting to the tip.
Frost from the cupcake edges inward to the center of the cupcake.
Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
If icing is not stiff enough add 1/4 C powder sugar.
Spoon the icing into a bowl.
Add several drops of black gel food coloring in the large bowl of icing . Stir well to mix the color.
Spoon the icing into a piping bag with a #2 tip.
Refer to the picture of the cupcake for a more detailed example.
Pull apart the shredded wheat into hay like pieces.
For each cupcake you will need 1 1/2 wafer cookie. Cut the cookies in half to make the 1 1/2 for each cupcake.
While the frosting is still damp put the loose shredded wheat on the top for hay hair.
Using a little bit of frosting to glue the full cookie and half cookie together. Set aside.
Draw a black line using the black icing on the half part of the cookie hat.
Place the hat (the whole cookie entirely on the frosted cupcake) covering the top half of the straw hair.
Using the black royal icing make two round dots for eyes.
Draw 4-6 lines in a half circle to make the smile.
Allow the icing to dry for about 1-2 minutes.
Put a piece of candy corn upside down with the white point pointing down for the nose.
Allow the icing to dry for about 20 minutes.
The kids are going to love this. I know I do and have so much fun creating in the kitchen.
I would love to see pictures when you make this.
Drop me a line and you could be featured in Next Years Cupcake Round Up!
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